In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.